In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.